I love roast pumpkin soup! I roasted pumpkin and slow cooked it with a bit of orange juice concentrate, cinnamon, cloves and nutmeg, and now I just braise 2-3 ribs of celery with ~ 1/2 onion and a couple of carrots in drippings or butter or cocnut oil, top with bone broth just to cover, let simmer till soft, add pumpkin puree (~ 2 cups), then blend with immersion blender, add 1/2 can of the Devon double cream (it's a tiny can, I think it comes up to 1/4 cup of cream), and presto! The best pumpkin soup evar! I top it with all natural ham fried in drippings.

Also love pumpkin soup, but I like a slightly different version. Dice one onion, and saute in 4T butter with 1 T curr powder till translucent. Add I diced tart apple (Granny Smith), pumpkin, and 4 c. broth (veg or chicken). Simmer for 20 minutes. Good as is, or you can add some heavy cream. Top with toasted pumpkin seeds.